Schupfnudeln on tomato sauerkraut

Ingredients for 4 servings:

• 800 g sauerkraut, fresh
• 100 g onion(s)
• 100 g dried tomatoes (soft tomatoes)
• 3 tbsp butter
• 1 small can of chopped tomatoes (400 g)
• 150 ml vegetable stock
• 1 tsp, heaped herbs de Provence, dried
• 1 bay leaf
• 2 tbsp honey, liquid
• some salt and pepper, black, from the mill
• 800 g Schupfnudeln (refrigerated section)
• some thyme, fresh, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the sauerkraut in a sieve and squeeze the excess water gently. Peel and finely dice the onions. Cut the soft tomatoes into 0.5 cm wide strips. Melt 1 tablespoon of butter in a large pot and sauté the diced onions for about 3 minutes over medium heat. Then add the sauerkraut and sauté for about 1 minute. Then add the chopped tomatoes and their juice, vegetable stock, sun-dried tomatoes, Provençal herbs, bay leaf, and honey. Mix everything well, season with pepper, bring to a boil, then cover and simmer over low heat for about 15 minutes. Melt the remaining butter in a pan and fry the dumplings according to the package instructions, turning occasionally. Season the tomato sauerkraut with salt and a few turns of freshly ground black pepper, and remove the bay leaf. Divide the tomato sauerkraut among plates, arrange the dumplings on top, and sprinkle with some freshly chopped thyme. Tip: It’s best to get the sauerkraut from a health food store or a health food store.